- 1 lb shrimp, peeled ¼ cup dry white wine, good quality
- 4 large garlic cloves 2 T chopped fresh leaf parsley
- Pinch red pepper flakes
- Peel shrimp and remove veins. Cut a deep butterfly into each shrimp so they can be opened like a book. Rinse thoroughly and place on a towel to dry.
- In a large skillet, warm oil and add garlic and red pepper flakes and cook until softened but not browned. Add shrimp and cook until opaque – turning once. ( about 2 minutes) Add wine and allow alcohol to evaporate ( approximately 30 seconds). Remove from heat and top with pepper and parsley. Serve immediately.